from the kitchen of Chef Marissa DioGuardi
Serves Four
Equipment Needed
1 – Large Bowl
2 – Micro Plane
3 – Sheet Tray
Chili Lime Roasted Butternut Squash
| Amount | Unit | Ingredients |
| 4 | cups | Butternut squash, peeled and cubed |
| 1 | tsp | Chili powder |
| 1/2 | tsp | Ground cumin |
| 1/2 | tsp | Lime zest |
| 1/2 | tsp | Salt |
| 1/4 | tsp | Ground black pepper |
| 1/4 | cup | Olive oil |
- Preheat your oven to 400 degrees F.
- In a large bowl, toss the squash cubes, chili powder, cumin, salt, and pepper.
- Using a micro plane, zest your lime into the bowl wish the squash. Mix well.
- Grease a foil-lined sheet tray with olive oil and spread vegetables over the tray.
- Roast in the oven for 20 minutes, or until beginning to caramelize.
“Success is no accident. It is hard work, perseverance, learning, studying, sacrifice, and, most of all, love of what you are doing or learning to do”
Marissa DioGuardi
– Pele, Brazilian soccer player
